skip to main content
Idioma:
Resultados 1 2 3 4 5 next page
Refinado por: tipo de recurso: Dissertações remover
Result Number Material Type Add to My Shelf Action Record Details and Options
1
Resilient bacterial communities in a salmon processing environment: The impact on food safety
Resilient bacterial communities in a salmon processing environment: The impact on food safety
Material Type:
Tese 		Adicionar ao Meu Espaço

Resilient bacterial communities in a salmon processing environment: The impact on food safety

Thomassen, Gunn Merethe Bjørge

NTNU 2022

Texto completo disponível

Citações Citado por
2
Norwegian salmon rest raw material as food-loss: System and material in a sustainability context
Norwegian salmon rest raw material as food-loss: System and material in a sustainability context
Material Type:
Tese 		Adicionar ao Meu Espaço

Norwegian salmon rest raw material as food-loss: System and material in a sustainability context

Abualtaher, Mohd

NTNU 2022

Texto completo disponível

Citações Citado por
3
Quality changes in lamb/sheep and beef meat with emphasis on its colour and flavour
Quality changes in lamb/sheep and beef meat with emphasis on its colour and flavour
Material Type:
Tese 		Adicionar ao Meu Espaço

Quality changes in lamb/sheep and beef meat with emphasis on its colour and flavour

Bjelanovic, Milena

Norwegian University of Life Sciences, Ås 2018

Texto completo disponível

Citações Citado por
4
Towards mass cultivation of diatoms as a source of marine lipids
Towards mass cultivation of diatoms as a source of marine lipids
Material Type:
Tese 		Adicionar ao Meu Espaço

Towards mass cultivation of diatoms as a source of marine lipids

Svenning, Jon Brage

UiT The Arctic University of Norway 2021

Texto completo disponível

Citações Citado por
5
Why does technology fail to benefit the poorest farmers? A sociotechnical approach to the study of innovation and poverty
Why does technology fail to benefit the poorest farmers? A sociotechnical approach to the study of innovation and poverty
Material Type:
Tese 		Adicionar ao Meu Espaço

Why does technology fail to benefit the poorest farmers? A sociotechnical approach to the study of innovation and poverty

Harley, Alicia G

2018

Texto completo disponível

Citações Citado por
6
Life Cycle Environmental Impact Assessment of Local Wine Production and Consumption in Texas: Using LCA to Inspire Environmental Improvements
Life Cycle Environmental Impact Assessment of Local Wine Production and Consumption in Texas: Using LCA to Inspire Environmental Improvements
Material Type:
Tese 		Adicionar ao Meu Espaço

Life Cycle Environmental Impact Assessment of Local Wine Production and Consumption in Texas: Using LCA to Inspire Environmental Improvements

Poupart, Ashley

2017

Texto completo disponível

Citações Citado por
7
Multi-block methods for investigating consumer acceptance of food
Multi-block methods for investigating consumer acceptance of food
Material Type:
Tese 		Adicionar ao Meu Espaço

Multi-block methods for investigating consumer acceptance of food

Menichelli, Elena

Norwegian University of Life Sciences, Ås 2013

Texto completo disponível

Citações Citado por
8
Antifungal activity of chitosan/chitooligosaccharides alone and in combination with chemical fungicides against fungal pathogens
Antifungal activity of chitosan/chitooligosaccharides alone and in combination with chemical fungicides against fungal pathogens
Material Type:
Tese 		Adicionar ao Meu Espaço

Antifungal activity of chitosan/chitooligosaccharides alone and in combination with chemical fungicides against fungal pathogens

Rahman, Md. Hafizur

Norwegian University of Life Sciences, Ås 2013

Texto completo disponível

Citações Citado por
9
Kefir and kefir grains : diversity of chemical properties and microflora
Kefir and kefir grains : diversity of chemical properties and microflora
Material Type:
Tese 		Adicionar ao Meu Espaço

Kefir and kefir grains : diversity of chemical properties and microflora

Grønnevik, Heidi Yvonne

Norwegian University of Life Sciences, Ås 2012

Texto completo disponível

Citações Citado por
10
A study of potential energy sources used by cheese ripening bacteria
A study of potential energy sources used by cheese ripening bacteria
Material Type:
Tese 		Adicionar ao Meu Espaço

A study of potential energy sources used by cheese ripening bacteria

Moe, Kim Marius

Norwegian University of Life Sciences, Ås 2012

Texto completo disponível

Citações Citado por
Resultados 1 2 3 4 5 next page

Personalize Seus Resultados

  1. Editar

Refine Search Results

Expandir Meus Resultados

  1.   

Data de Publicação 

De até
Refinar
  1. Antes de2005  (4)
  2. 2005Até2009  (5)
  3. 2010Até2013  (87)
  4. 2014Até2018  (52)
  5. Após 2018  (16)
  6. Mais opções open sub menu

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

Buscando em bases de dados remotas. Favor aguardar.